This is a lesson learned. Poaching an egg in salsa is an art. I over did these a bit. Cooking the whites while leaving the yolks a bit runny takes experience. I baked the corn tortillas brushed with oil until they were puffy and crispy. Then I took a can of petite diced tomatoes, some tomato sauce, chipotle, cumin, salt and cooked it down some. I poached the eggs in the ranchero sauce. I topped it with cheddar, shredded lettuce, and a dollop of sour cream.